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Ingredients

• tomato Chipotle Puree
• 2 tbls. olive oil
• 1 onion chopped
• 2 tomatoes, coarsely chopped
• 3 cloves garlic, minced
• 1 tsp. canned chipotle chile, minced
• salt and pepper to taste
• avocado Puree
• 2 large ripe avocados, peeled and pitted
• 1/3 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup minced shallots
• 2 tbls. jalapeno, chopped
• salt and pepper to taste
• shrimp Tempura
• oil to fry
• 2 cups rice flour
• 2 cups club soda
• 24 large uncooked shrimp, peeled, deveined, and tail shells left on
• Thinly sliced romaine lettuce

Description

A Recipe From The Blue Ginger, A Restaurant Owned By Ming Tsai Right Here In Massachusetts.. Worth The Effort....Please Click On The Pic.

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